HOW TO USE DRY FOODS

HERE ARE SOME RECIPES THAT YOU CAN USE WITH YOU GARDEN YIELDS.

SOME ORGANIC  VEGETABLES YOU CAN BUY AT YOUR LOCAL GROCERY STORE NOW ALL YEAR AROUND ALSO.

VEGETABLE SOUP

4 CUPS WATER, 3/4 TO 1 CUP DRIED VEGETABLES ( GREEN BEANS, CORN, PEAS, TOMATOES, ONIONS, ETC), 2 PACKAGES BEEF OR CHICKEN GRANULES OR 4 CUBES, SEASONINGS TO TASTE SUCH AS HERBS, OR CURRY

BRING WATER TO BOIL. ADD THE DRIED VEGETABLES, BOUILLON AND SEASONINGS. SIMMER ABOUT 20 MINUTES OR UNTIL THE VEGETABLES ARE TENDER THOUGH CHEWY.

ADD 1/2 CUP RICE, NOODLES OR BARLEY WITH THE OTHER INGREDIENTS, OR ADD 1/4 TO 1/2 CUP DRIED JERKY, CUT IN BITE-SIZE PIECES. USING SOUP GRANULES OR BOUILLON CUBES WILL ALLOW THOSE ON LOW SODIUM DIETS TO ENJY THIS RECIPE.

GREEN BEAN CASSEROLE ( SERVES 4 )

2 CUPS WATER, 1 CUP CUT GREEN BEANS, DRIED, 1 CAN MUSHROOM SOUP, 1/4 TSP ONION POWDER,

BRING THE WATER TO THE BOIL, ADD THE BEANS AND COOK TO DESIRED DEGREE OF FIRMNESS, ADD SOUP AS IS, DO NOT RECONSTITUTE, ADD THE ONION POWDER, SIMMER IN THE SAUCEPAN UNTIL HEATED THROUGH AND SERVE.

VARIATIONS: PLACE IN ONE-QUART CASSEROLE. TOP WITH BREAD CRUMBS OR FRENCH FRIED ONION RINGS. BAKE IN A 325   F   OVEN FOR 30-35 MINUTES.